Thursday, February 27, 2014

Coconut Shrimp

The past few weeks have been a blur due to house showings and inspections on top of our normal activities. Consequently, I have been cooking very little and we have slid back into the unhealthy habit of eating out. Now that the we have our house affairs settle, I want to get us back to a better place mealwise. I haven't made a grocery trip in a few weeks so my ingredients are pretty limited. I typed my ingredients into my phone and it came up with shrimp curry. I didn't have curry so I opted to make a spice blend.

The dish was super simple and took just over 30 minutes after I thawed my shrimp in a warm water bath.

I peeled and diced up a red onion, yam & 3 cloves of garlic. In a pot over medium heat, I melted some coconut oil. When the oil was melted, I sautéed the onion and garlic for 3-4 minutes until they were soft. I then added the yam and continued cooking for 5-6 minutes, stirring occasionally. The next step was to add a small can of green chilies to the pot and cook for a minute more.

Next, the spices were stirred in and cooked 1-2 minutes.

Add the shrimp in and gently stir. Cook for about 3 minutes, the shrimp will cook quickly.

A can of coconut milk and 2 cups of frozen peas were added last. I placed a lid on the pot and reduced the heat to low and let it simmer for 10 minutes.

While the dish was simmering, I cooked some basmati rice per package instructions. Minutes served the coconut shrimp over the rice.

Coconut Shrimp:

(Serves 6)

Ingredients:

2 tbsp coconut oil

1 red onion, diced

1 yam, peeled & diced

3 cloves garlic, finely diced

1 sm can diced green chilies

1/2 tsp ground tuneric

1/2 tsp paprika

1/2 tsp Garam masala

1/2 tsp cumin seeds

1/2 tsp kosher salt

1.5 lbs raw shrimp, peeled & deveined

2 cups frozen peas

1 (13.5oz) can coconut milk

Directions:

In a pot over medium heat, melt coconut oil. When the oil is melted, saute the onion and garlic for 3-4 minutes until they were soft. Add the yam and continue cooking for 5-6 minutes, stirring occasionally. Next, add a small can of green chilies to the pot and cook for a minute more. Add all the spices and cook another minute before gently stirring in the shrimp. Cook for 3-4 minutes. Stir in a can of coconut milk and 2 cups of frozen peas. Place a lid on the pot and reduce the heat to low. Simmer for 10 minutes. While the dish is simmering, cook some basmati rice per package instructions. Serve coconut shrimp over the rice. Enjoy!